KR102753430B1 - A process for preparing Dong-ji kimchi - Google Patents

Abstract

The present invention relates to a method for manufacturing Dongji kimchi, a local food of Jeju Island in Korea, and to explain in more detail, the method comprises the steps of preparing vegetable ingredients by washing and salting winter cabbage flower stalks, preparing a Yedeok tree extract by heating and extracting the bark of Yedeok tree in water, preparing a kimchi seasoning mixture by mixing the Yedeok tree extract with conventional kimchi seasoning ingredients, and mixing the kimchi seasoning mixture with the vegetable ingredients and maturing it, thereby providing a new method for manufacturing Dongji kimchi, which can greatly improve the freshness and long-term storage property of kimchi.

Description

{A process for preparing Dong-ji kimchi}

The present invention relates to a method for manufacturing Dongji kimchi, a local food of Jeju Island in Korea, and to explain in more detail, the method comprises the steps of preparing vegetable ingredients by washing and salting winter cabbage flower stalks, preparing a Yedeok tree extract by heating and extracting the bark of Yedeok tree in water, preparing a kimchi seasoning mixture by mixing the Yedeok tree extract with conventional kimchi seasoning ingredients, and mixing the kimchi seasoning mixture with the vegetable ingredients and maturing it, thereby providing a new method for manufacturing Dongji kimchi, which can greatly improve the freshness and long-term storage property of kimchi.

Kimchi is one of the most preferred side dishes of Koreans who eat rice as their staple food. Recently, as awareness of traditional foods has increased and the nutritional effects of kimchi have been newly discovered, various fusion foods using kimchi have been developed. This kimchi is basically made by mixing vegetables including cabbage and radish with kimchi seasoning including red pepper powder, garlic, ginger, and salted seafood and fermenting them. Many types of kimchi are known to have different tastes and flavors depending on regional characteristics or family customs.

Kimchi is basically a salted and fermented food made with uncooked vegetables as its main ingredient, so many microorganisms continue to grow during the storage process. Therefore, after a certain period of time has passed since making kimchi, the vegetable ingredients become soft and the texture deteriorates, or in severe cases, the abnormal fermentation causes rancidity and an unpleasant smell. Therefore, efforts have been made to maintain the freshness and crunchy texture of kimchi for a long time.

For example, Patent No. 10-0824035 (April 15, 2008) proposes a method for controlling kimchi fermentation strains using a mixed extract of green tea, dandelion, and Cordyceps militaris to extend the preservation period of kimchi, and Patent No. 10-1098784 (December 20, 2011) proposes a fermentation and maturation method of kimchi using a lotus extract with excellent antioxidant and antibacterial properties.

In addition, Patent No. 10-1617425 (April 26, 2016) proposes a method for manufacturing kimchi by adding bamboo shoots, which have excellent antibacterial activity, to kimchi to increase the long-term preservation of kimchi, and Patent No. 10-1710191 (February 20, 2017) introduces a method for mixing nipa palm sap concentrate and nipa palm flower stalks with kimchi seasoning.

Meanwhile, the yeduk tree has been known to contain pharmacological ingredients that have antioxidant, anti-inflammatory, and anti-aging effects that are beneficial to the human body, and has been used as an additive in functional cosmetics and functional foods.

For example, Patent No. 10-0552245 (February 8, 2006) discloses a wrinkle-improving cosmetic composition containing an extract of the yeduk tree, Patent Publication No. 10-2015 -0110116 (October 2, 2015) introduces a method for producing functional fermented wine using the yeduk tree, and Patent Publication No. 10-2015-0122099 (October 30, 2015) introduces a tea bag tea using the bark and leaves of the yeduk tree and a method for producing the same.

Patent No. 10-0824035 (April 15, 2008) Patent No. 10-1098784 (December 20, 2011) Patent No. 10-1617425 (April 26, 2016) Patent No. 10-1710191 (February 20, 2017) Patent No. 10-0552245 (February 8, 2006) Publication Patent No. 10-2015-0110116 (October 2, 2015) Publication Patent No. 10-2015-0122099 (October 30, 2015)

Dongji kimchi is a kimchi made in early spring using the flower stalks of winter cabbage as the main ingredient. It is one of the local dishes of Jeju Island in Korea. Jeju Island has a warm enough climate to grow vegetables even in winter, so they plant a lot of winter cabbage to survive the winter. In early spring, soft and tender flower stalks start to grow from the winter cabbage.

The flower stalks of these winter cabbages are called dongji namul, and dongji kimchi is made by lightly pickling dongji namul in salt water and mixing it with regular kimchi seasoning. Attached Figure 1 is a photo of regular dongji namul. Since dongji kimchi is made in the spring when the temperature gradually rises, unlike kimchi made in the fall, it is not aged for a long time and is usually eaten in a pickled state. Therefore, after a certain period of time has passed since dongji kimchi was made, the unique crispy texture and flavor of the flower stalks easily fall off.

Accordingly, the purpose of the present invention is to provide a method for manufacturing dongji kimchi, which can suppress abnormal fermentation and rancidity of dongji kimchi, thereby maintaining the unique crunchy texture and flavor of dongji vegetables for a long time, and further has the effect of improving the functions of the stomach and intestines of the eater, so that even the elderly with somewhat weak digestive functions can consume it without much burden.

The method for manufacturing Dongji kimchi according to the present invention is characterized by including the steps of A) preparing vegetable ingredients by washing and salting winter cabbage flower stalks; B) preparing a yeduk tree extract by extracting yeduk tree bark by heating it in water; C) preparing a kimchi seasoning mixture by mixing 2 to 15 parts by weight of the yeduk tree extract with 100 parts by weight of conventional kimchi seasoning ingredients; and D) mixing the kimchi seasoning mixture with the vegetable ingredients and then maturing them.

The vegetable material of step A) above is characterized in that it additionally contains 2 to 10 parts by weight of sweet potato per 100 parts by weight of salted winter cabbage flower stalks.

The kimchi seasoning mixture of step C) is characterized in that it additionally contains 2 to 5 parts by weight of a fermented sugarcane syrup per 100 parts by weight of the kimchi seasoning ingredients.

The winter kimchi according to the present invention can maintain the crispy texture and sweet flavor of the flower stalks of winter cabbage for a long time by adding an extract of the yeduk tree with excellent antibacterial activity to the kimchi seasoning mixture, and further, it is expected that even the elderly with somewhat weak digestive functions will be able to consume it without much burden by improving the functions of the stomach and intestines of the eater due to the pharmacological action of the yeduk tree extract.

In addition, the Dongji kimchi according to the present invention optionally includes dallae in the vegetable ingredients as needed, and also includes a fermented sugarcane juice rich in various vitamins, minerals, and iron in the kimchi seasoning mixture, so that it has excellent taste and flavor and has the effect of allowing even intake of nutrients beneficial to the human body.

Figure 1 is a photo showing a typical winter vegetable.
Figure 2 is an actual photograph of Dongji kimchi manufactured according to Example 1 of the present invention.

Hereinafter, the present invention will be described in detail. However, even if it is a component that is absolutely necessary for carrying out the present invention, a detailed description of the components that are introduced in the prior art or that can be easily carried out by a person skilled in the art from known technology will be omitted. In addition, the term “including” a certain component means that, in addition to the specified component, other components can be included as needed.

The method for manufacturing dongji kimchi according to the present invention comprises step A) of preparing vegetable ingredients, step B) of preparing a yeduk tree extract, step C) of preparing a kimchi seasoning mixture, and step D) of mixing the vegetable ingredients with the kimchi seasoning mixture and fermenting them. Steps A) to D) are listed in chronological order, but each step does not necessarily have to be performed in order, and the order of steps A) and B) may be switched as needed.

First, in step A), the tender flower stalks of winter cabbage that come out in early spring are collected to prepare the vegetable material for Dongji Kimchi. In Jeju Island, Korea, the temperature rarely drops below zero even in winter, so winter cabbages are often left in the fields. So, around the end of February to mid-March, flower stalks start to grow from winter cabbages, and before the flowers fully bloom, the tender flower stalks with yellow flower buds are collected.

Dongjinamul, which is made by picking the flower stalk of the winter cabbage, has very soft fiber and has a crunchy texture and sweet taste when chewed. In addition, Dongjinamul contains a lot of dietary fiber that is good for the human body, so it is known to purify the blood and be effective for dieting.

The above dongjinamul is first washed in salt water with a salinity of about 3%, then lightly pickled by sprinkling an appropriate amount of coarse salt. At this time, cut flower stems that are too long into an appropriate length, and cut flower stems that are too thick in half and salted. After salting the dongjinamul for one or two hours, wash it in clean water, place it on a colander, dehydrate it, and use it as a vegetable ingredient.

Meanwhile, the vegetable material may additionally include 2 to 10 parts by weight of sweet potato per 100 parts by weight of salted winter cabbage flower stalks. The sweet potato is used as a vegetable material for dongji kimchi together with dongji vegetables after removing the skin from the root part, washing it, and removing moisture.

For reference, wild rocambol is a spice with a unique aroma that has both a spicy and refreshing taste, and greatly enriches the taste, flavor, and nutrients of dongji kimchi. Specifically, wild rocambol contains various vitamins such as vitamin A, B1, B2, and C, and a large amount of minerals such as calcium and potassium, and especially contains a lot of iron. Since wild rocambol loses its nutrients when heated and cooked, it is preferable to add it to the dongji kimchi of the present invention and eat it raw like dongji vegetables.

Next, in step B), the bark of the zelkova tree is heated and extracted with water to prepare a zelkova extract. Specifically, the zelkova extract can be prepared by adding 3 to 15 parts by weight of the zelkova tree bark prepared in advance to 100 parts by weight of water, boiling for 40 to 90 minutes, and then removing the solid content.

For reference, the Japanese honeysuckle tree (Mallotus Japanicus) is a plant in the Euphorbiaceae family, also known as red bud cinnamon or Japanese honeysuckle. It is a medicinal plant containing various pharmacological ingredients in its bark, leaves, and roots. It is widely distributed in the southern regions of Korea, especially Jeju Island, and the shape of its stem and leaves is similar to that of the paulownia tree.

In Korea and China, the Yedeok tree has been used as a traditional herbal medicine since ancient times, and in particular, the bark is used as a raw material for stomachic or tonic drugs. Specifically, it is known to be effective for gastric ulcers, duodenal ulcers, gastritis, enteritis, colitis, and cholelithiasis.

The bark of the yeduk tree is usually collected in late fall or early spring, dried in the sun, and used for medicinal purposes. It is known to contain large amounts of tannin and bergenin. Tannin has the effect of contracting tissues and calming inflammation, and bergenin has the effect of promoting the secretion of bile and enhancing digestion.

The above-mentioned extract of the Yedeok tree has been reported to have excellent antibacterial activity and antioxidant effects, which prevents abnormal fermentation and rancidity of Dongji kimchi, allowing the flower stalks of winter cabbage to maintain their unique crunchy texture and sweet taste for a long time, and also to have the effect of improving the gastrointestinal function of the eater.

Next, in step C), 2 to 15 parts by weight of the above-mentioned yeduknamu extract is mixed with 100 parts by weight of the usual kimchi seasoning ingredients to prepare a kimchi seasoning mixture. At this time, the kimchi seasoning ingredients can include, for example, red pepper powder, broth, salted seafood, barley rice starch, onion, garlic, radish, apple and pear, red pepper, green onion, carrot, black sesame, ginger, red pepper seeds, etc., and an appropriate amount of oysters or shrimp can be added as needed. The amount of these components can be appropriately mixed according to the usual kimchi seasoning manufacturing method.

And the broth can be manufactured by, for example, adding dried pollack, anchovies, dried anchovies, kelp, onions, etc. to water, boiling for about an hour, and then removing the solids. This broth evenly mixes red pepper powder and other seasoning ingredients, and provides physical fluidity so that the kimchi seasoning mixture can be well mixed with the vegetable ingredients in the final D) step, and further functions to impart savory flavor to the dongji kimchi.

The above-mentioned extract of the yeduk tree can be added together with the broth when mixing the seasoning ingredients for kimchi, or the above-mentioned seasoning ingredients for kimchi can be sufficiently mixed with the broth first, and then the extract of the yeduk tree can be added thereto. In the present invention, the amount of the extract of the yeduk tree and the amount of the broth are in a relative relationship. That is, considering the physical fluidity of the kimchi seasoning mixture, it is preferable to reduce the amount of the broth when the amount of the extract of the yeduk tree increases, and to increase the amount of the broth when the amount of the extract of the yeduk tree decreases.

However, if the amount of the extract of the yeduk tree is less than 2 parts by weight, there is a problem in that the efficacy of the extract of the yeduk tree is not fully exerted, and conversely, if it exceeds 15 parts by weight, the synergistic effect due to the increase is minimal, the amount of broth used is relatively reduced, or the kimchi seasoning mixture becomes too diluted overall, which is not desirable.

According to a preferred embodiment of the present invention, the kimchi seasoning mixture may further include a sugar yuja-cheong fermentation liquid in addition to the kimchi seasoning material and the extract of the yeduk tree. The sugar yuja-cheong fermentation liquid has the function of further enhancing the taste, flavor, and nutrients of the dongji kimchi, and it is preferred to include 2 to 5 parts by weight of the sugar yuja-cheong fermentation liquid per 100 parts by weight of the kimchi seasoning material.

In the present invention, if the amount of the fermented sugarcane syrup used is less than 2 parts by weight, there is a problem that the efficacy of the fermented sugarcane syrup is not sufficiently exerted. On the other hand, if it exceeds 5 parts by weight, there is a concern that the taste and flavor of the dongji vegetable itself may be obscured, and furthermore, abnormal fermentation and rancidity of the dongji kimchi may be promoted, which is not preferable.

For reference, Tang Yuja (唐柚子) is a native tangerine that grows only in Jeju Island, and is also called ‘daengyuji’ in the Jeju dialect. The flesh is very sour with a sugar content of about 9–10°Bx, and the peel has a slightly bitter taste. Tang Yuja is rich in vitamin C and polyphenol, and in particular, it has been reported that the fermented Tang Yuja extract significantly increases the flavonoid component, which has the effects of improving circulatory system diseases, anticancer, anti-oxidation, and anti-inflammation (Journal of the Korean Society of Food Science and Nutrition, Vol. 38, No. 10, 2009; see ‘Flavonoid changes and anti-oxidation activity of Tang Yuja peel fermented product’).

The above-mentioned sugar yuja-cheong fermented liquid can be manufactured through the following C1 to C4 steps. First, in step C1), sugar yuja is washed with a baking powder solution, diluted vinegar solution, or salt water and then dried. In step C2), the peel and flesh of the sugar yuja are separated, the peel is cut into small pieces, and the flesh is crushed to remove the sugar yuja seeds.

Next, in step C3), 80 to 120 parts by weight of sugar is mixed with 100 parts by weight of the peel and pulp of the sugar yuja, placed in an airtight container, and fermented at a temperature of 20 to 30°C for 25 to 35 days, and in the final step C4), the solid content is filtered and removed from the sugar yuja fermented product obtained in step C3), thereby obtaining a sugar yuja extract fermentation solution.

Finally, in step D), the vegetable ingredients prepared in step A) are mixed evenly with the kimchi seasoning mixture prepared in step C) in a conventional manner, and then placed in an airtight container and aged for about 12 hours, thereby completing the dongji kimchi according to the present invention. The mixing ratio of the kimchi seasoning mixture to the vegetable ingredients can be appropriately adjusted depending on the contents of the kimchi seasoning mixture and the personal taste of the manufacturer.

Hereinafter, preferred examples and comparative examples of the present invention are presented. However, the scope of the present invention is not limited by these examples. In addition, it is to be noted in advance that there may be some errors in reality in the numbers corresponding to the amounts of each component used in the examples below.

[Example 1]

The flower stalks of winter cabbage were picked, washed in clean water, rinsed in salt water, and then pickled in salt to prepare dongjinamul. 5 parts by weight of separately washed dallae were added to 100 parts by weight of the above dongjinamul to prepare vegetable ingredients for kimchi.

Kimjang seasoning ingredients were prepared separately, consisting of 23 wt% red pepper powder, 22 wt% broth, 8 wt% salted seafood, 8 wt% barley starch, 7 wt% onion, 6 wt% garlic, 6 wt% radish, 5 wt% apple and pear, 4 wt% red pepper, 4 wt% green onion, 3 wt% carrot, 2 wt% black sesame, 1 wt% ginger, and 1 wt% red pepper seed.

To 100 parts by weight of the above seasoning ingredients, 5 parts by weight of previously prepared yeduknamu extract and 3 parts by weight of fermented sugar yuja-cheong were added, and then thoroughly mixed to prepare a kimchi seasoning mixture. The above salted seafood used was 40 wt% of anchovy sauce, 30 wt% of hairtail sauce, 20 wt% of pickled shrimp, and 10 wt% of salted shrimp.

The above kimchi seasoning mixture was mixed evenly with the above kimchi vegetable ingredients in a conventional manner, and then placed in an airtight container and aged at room temperature for about 12 hours to produce Dongji kimchi. Attached Figure 2 is an actual photograph of Dongji kimchi produced in this manner.

[Example 2]

Dongji kimchi was manufactured using the same method as in Example 1, but the amount of extract of the yeduk tree added to the kimchi seasoning mixture was increased to 10 parts by weight, and the amount of broth was reduced by that amount.

[Example 3]

Dongji kimchi was prepared using the same method as in Example 1, but without the addition of the fermented sugarcane juice, using a kimchi seasoning mixture.

[Comparative example]

Dongji kimchi was manufactured using the same method as in Example 1, except that the kimchi seasoning mixture did not contain any of the extract of the yeduk tree or the fermented sugarcane juice.

[Comparative Sensory Test]

1) Selection of test participants

In order to conduct a sensory test on the Dongji kimchi manufactured according to the above Examples 1 to 3 and Comparative Examples, 12 test participants were selected. The test participants consisted of 9 females and 3 males, and by age, 2 were in their 30s, 5 were in their 40s, 4 were in their 50s, and 1 was in his 60s.

2) Test method

The four types of Dongji kimchi manufactured according to the above Examples 1 to 3 and Comparative Examples were each stored in the same container at room temperature under the same conditions, and a sensory test was conducted three times in total, once on the 3rd, 7th, and 12th days from the date of manufacture.

Samples were prepared by dividing each of the four types of Dongji Kimchi mentioned above into a certain amount, and all test participants were allowed to taste them sequentially in a blind state. The appearance, texture, taste, smell, and preference of each Dongji Kimchi sample were compared and evaluated.

Before conducting the sensory test, the purpose of the test and the evaluation method were explained to all participants. Before tasting the Dongji kimchi provided as a sample, they were asked to rinse their mouths with clean water and then taste other samples. During the sensory test, no other food such as rice or bread was provided.

3) Evaluation method

All test participants were asked to compare and evaluate the appearance (color, etc.), texture (crispyness), taste (sweetness and savory taste, etc.), smell (unpleasant smell due to rancidity), and overall preference (personal preference) of the four types of Dongji kimchi provided as samples, and then write an evaluation sheet in which they gave relative scores between 1 and 10 points for each item. A higher score for each evaluation item means a better evaluation result.

4) Results of sensory test

Based on the evaluation forms written by each test participant, the individual scores for the five evaluation items above were aggregated to calculate the average score, and the results were included in [Table 1] below.

division Evaluation point Evaluation items appearance Texture taste smell Symbol Example 1 Day 3 8.2 8.3 8.4 8.4 8.3 Day 7 8.2 8.0 8.3 8.2 8.2 Day 12 8.0 7.8 8.0 7.9 7.9 Example 2 Day 3 8.2 8.4 8.5 8.1 8.4 Day 7 8.1 8.1 8.2 7.9 8.0 Day 12 7.9 8.0 8.1 7.9 8.0 Example 3 Day 3 8.3 8.2 8.0 8.0 8.3 Day 7 8.0 7.9 7.8 7.7 7.8 Day 12 8.1 8.0 7.6 7.9 7.8 Comparative example Day 3 8.2 8.1 8.0 8.2 8.1 Day 7 7.9 7.2 7.4 7.6 7.4 Day 12 7.2 5.8 6.8 6.2 6.4

As shown in Table 1 above, the dongji kimchi according to the embodiment of the present invention and the dongji kimchi of the comparative example received almost similar evaluation scores in all evaluation items in the 3-day test, but as the test progressed from the 7-day test to the 12-day test, the dongji kimchi of the embodiment received relatively better evaluation scores than the dongji kimchi of the comparative example.

In particular, in the case of the Dongji kimchi according to the comparative example, it was found that the evaluation score, especially for texture, relatively decreased significantly as the period of fermentation passed. In fact, in the case of the Dongji kimchi according to the comparative example, it was confirmed that fermentation progressed much faster than the Dongji kimchi of the example after 7 days.

That is, after 7 days, the comparative kimchi produced more kimchi juice than the example kimchi, and on the 12th day, the blue color gradually faded, the crunchy texture disappeared, and a sour taste and musty smell began to appear.

However, the Dongji kimchi of the example retained the crisp texture of the flower stalk until the 12th day, and hardly showed any sour taste or musty smell. Therefore, it was confirmed that the Dongji kimchi of the present invention has excellent long-term preservation properties compared to the Dongji kimchi of the comparative example.

Claims (5)

A) Step for preparing vegetable ingredients by washing and salting winter cabbage flower stems;
B) A step of preparing a Yedeok tree extract by adding 3 to 15 parts by weight of Yedeok tree bark to 100 parts by weight of water, boiling for 40 to 90 minutes, and then removing the solid content;
C) A step for preparing a kimchi seasoning mixture by mixing 2 to 15 parts by weight of the above-mentioned yeduk tree extract with 100 parts by weight of the usual kimchi seasoning ingredients;
D) A step of mixing the kimchi seasoning mixture into the above vegetable ingredients and then maturing them;
A method for manufacturing dongji kimchi, characterized by including:
A method for manufacturing Dongji kimchi, characterized in that in the first paragraph, the vegetable material of step A) further includes 2 to 10 parts by weight of sweet potatoes per 100 parts by weight of salted winter cabbage flower stalks.
delete A method for manufacturing dongji kimchi, characterized in that in the first paragraph, the kimchi seasoning mixture of step C) additionally contains 2 to 5 parts by weight of a fermented sugarcane syrup.
In the fourth paragraph, the sugarcane juice fermentation solution is
C1) A step of washing the sugarcane with a baking powder solution, diluted vinegar solution, or salt water and then drying it;
C2) A step of separating the peel and flesh of the above-mentioned citron, chopping the peel into small pieces, crushing the flesh, and removing the seeds of the citron;
C3) A step of mixing 80 to 120 parts by weight of sugar with 100 parts by weight of the peel and pulp of the above-mentioned citrus fruit, placing it in a sealed container, and fermenting it at a temperature of 20 to 30°C for 25 to 35 days;
C4) A step of filtering and removing the solid content from the sugar fermentation product obtained in step C3) to obtain a sugar fermentation solution;
A method for manufacturing dongji kimchi, characterized in that it is manufactured through a process.